Semantic Scholar Open Access 2001 494 sitasi

Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems

E. Ajandouz L. Tchiakpe F. Oré A. Benajiba A. Puigserver

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Topik & Kata Kunci

Chemistry

Penulis (5)

E. Ajandouz

L. Tchiakpe

F. Oré

A. Benajiba

A. Puigserver

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Ajandouz, E., Tchiakpe, L., Oré, F., Benajiba, A., Puigserver, A. (2001). Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems. https://doi.org/10.1111/J.1365-2621.2001.TB08213.X

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Informasi Jurnal

Tahun Terbit: 2001
Bahasa: en
Total Sitasi: 494×
Sumber Database: Semantic Scholar
DOI: 10.1111/J.1365-2621.2001.TB08213.X
Akses: Open Access ✓